Sautéed kidneys is a typical dish of Italian cuisine, especially from the central-southern regions. It is a tasty and succulent dish, perfect for offal lovers. The veal kidneys are sliced and then sautéed in a pan with butter, chopped parsley, garlic, lemon juice and wine vinegar. The result is a dish with an intense and spicy flavor that pairs well with a slice of toasted bread or a side of seasonal vegetables. Try it for a dinner rich in authentic flavors!
Wash the kidneys repeatedly in cold water, remove the fat and the spongy nerve found inside, and keep them immersed in water with a little vinegar for about ten minutes so as to eliminate the characteristic smell
Then cut them into thin slices and pour them into a pan with a little oil, leaving them there for a couple of minutes over high heat
Drain off the water that will have collected at the bottom of the pan and discard it
Put the pan back on the heat with the butter and a few spoonfuls of oil, add the garlic and after a minute add the kidneys
Cook for a few minutes (no more than five) over fairly high heat
Remove the garlic clove, salt, pepper and sprinkle with the chopped parsley
Take the kidneys off the heat, sprinkle with lemon juice, stir and pour onto the serving plate
If desired, garnish the dish with croutons browned in oil or butter or toasted in the oven
Serve immediately with the suggested side dish
Pan
Knife
Cutting board
Italia
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| Energy (kcal) | 187.91 |
| Carbohydrates (g) | 0.73 |
| of which Sugars (g) | 0.67 |
| Fat (g) | 12.42 |
| of which Saturates (g) | 7 |
| Protein (g) | 17.56 |
| Fiber (g) | 1.49 |
| Sale (g) | 0.08 |
